I first found this recipe years ago in a cookbook, I think? It started out as a stuffed shell recipe. But let’s face it, who likes to stuff shells? They take forever, and I get impatient. So, over time the Chicken Broccoli Alfredo Stuffed Shells have morphed into a Chicken Broccoli Alfredo Ziti. Because dumping everything together into a casserole is just a lot easier!
What To Substitute for Italian Seasoning?
Italian Seasoning is one of those spice blends that almost every company makes. I never seem to have any in the house when a recipe calls for it, and since it is the “traditional” blend to use with alfredo, it appears in this recipe. However, as it is mixed into the ricotta cheese, it’s more of an accent. If you want you could substitute the Italian Seasoning with basil, thyme or oregano as those would all work fine for this Chicken Broccoli Alfredo Ziti Casserole. If you have all of the ingredients you could even make your own Italian Seasoning.
Do You Need to Add Eggs to the Ricotta?
There seem to be 2 groups of people, those who add eggs to ricotta cheese, and those who don’t add the egg. Ricotta is a very fluffy and lightweight cheese at baseline, but mixing in the egg makes it a bit more like a sauce, but allows it to hold together. I like it more as a cheese so don’t add the egg, but if you want to add egg here it would also work!
Why Cook The Pasta So Al Dente?
When baking a casserole, I always cook my pasta a bit on the al dente side. It will continue to cook and soften in the oven, and I don’t want it to be too soft.
What Kind of Alfredo Sauce?
In this recipe I use a jarred garlic alfredo sauce, but that’s a particular taste. If you prefer to use a classic alfredo sauce, my favorite is the Buitoni Alfredo that you find in the refrigerator section of your grocery store.
An easy semi-homemade casserole that even picky kids will eat! Just prep the ingredients, mix and bake. It's perfect for a weeknight dinner when you don't have a lot of time.
- 16 ounces Fusilli
- 12 ounces Broccoli Florets frozen
- 7.5 ounces Ricotta Cheese
- 1.5 cups Chicken cooked and shredded
- 1/2 tbsp Italian Seasoning
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 16 ounces Classico Roasted Garlic Alfredo Sauce
- 2 cups Mozzarella Cheese shredded
Preheat oven to 350°.
Cook pasta until al dente according to package directions.
While pasta is cooking, steam the broccoli florets in a saucepan with about 1/4 cup water until bright green and almost ready to eat.
In a separate bowl, mix together the ricotta cheese, Italian Seasoning, salt, pepper, and 1/2 cup of the Mozzarella.
Once the pasta has cooked, drain the water and mix the alfredo sauce into the pasta until well covered. Mix in the chicken and broccoli, put into a baking dish.
Spoon the ricotta mixture into the pasta mixture, mixing it in a bit. I like to leave some areas with more ricotta that others. Spread the remaining Mozzarella onto the top.
Bake at 350° for about 35 minutes or until the top has browned.